Tags: Heirloom Open Pollinated
Growing Practices: No Pesticides No Herbicides No Fungicides No Synthetic Fertilizers
Latin Name: Physalis vulgaris
Days to Maturity: 85-90
Deep rich flavor, velvety texture and an addicting bean broth. A pioneer favorite.
Used in stews, soups, chili and as standalone dishes because they are delicious!
Gorgeous, plump maroon-and-white beans are great in soups, where their creamy texture and hearty, nutty flavor really shine. Superior in baked beans, and also makes a fine shell bean.
Story of this Seed:
First grown in Africa and later brought to the United States, these brightly colored, luscious, meaty beans have been a favorite in the eastern US since they arrived here. This was one of our first choices for our kitchen staple garden.
Pole habit, 85-90 days. Full sun in most climates. Our Southern Arizona gardens did better with a couple hours of dappled shade across the midday period. The richer the soil, the larger the beans. Fertilize well every two weeks. Highly productive from spring till frost. We planted our Phoenix gardens during September. Ours have survived several freezes in Phoenix over the 2016 winter and they're still growing.
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United States (Zone 6B)
Established in 1987
55.00 acres in production